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An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up Served with couscous or flatbread, it’s a satisfying meatless meal on its own Or serve it with roasted chicken, beef or lamb as a hearty side dish
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Stale bread that is buttered, seasoned, and baked till crispy make these inexpensive croutons that everyone will surely enjoy.
Ingredients: bread, butter, garlic salt
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Balsamic topped salmon pinwheels are very easy to make, and very impressive to serve.
Ingredients: balsamic vinegar, garlic, salmon
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Make your own croutons with nothing more than some bread, butter, and garlic salt.
Ingredients: butter, crusts, garlic salt
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This recipe is by Sam Sifton and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast First, lightly brown the chicken and remove it from the pan
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This variation on a classic risotto recipe features fennel and sweet Italian sausage.
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